SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
FIVE-SPICE BEEF KABOBS
Our simple Asian-inspired kabobs are delicious served with a homemade mint-yogurt dip. If you don't have Chinese five-spice powder on hand, chili powder works just as well. Budget dinner price: $2.43 per serving.
Provided by ElizabethKnicely
Categories Lime
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In a medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
- For charcoal or gas grill, grill kabobs on rach of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
- Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 teaspoon peel. Juice the lime. Stir peel and 1 tablespoon juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
- Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
- SERVING SUGGESTION:.
- Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.
- NOTE:.
- *If using wooden skewers, soak in water 30 minutes before grilling.
- CHANGE UP:.
- Another time substitution bottled barbecue sauce and chili powder for the soy sauce and Chinese five-spice powder. Substitute sour cream and cilantro for the yogurt and mint.
Nutrition Facts : Calories 243.6, Fat 10.6, SaturatedFat 4.4, Cholesterol 91.8, Sodium 327.5, Carbohydrate 4.3, Fiber 1, Sugar 0.7, Protein 31.9
SPICED-RUBBED BEEF TENDERLOIN KEBABS
The spice rub delivers huge flavor without marinating. Beef tenderloin makes the best kebab because they don't need a liquid soak to tenderize.
Provided by Julie Tremmel
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the cumin, coriander, oregano, salt and pepper.
- In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat.
- Thread the beef cubes onto skewers with the mushrooms and onion wedges.
- In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce.
- Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.).
- Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.
Nutrition Facts : Calories 442.2, Fat 33.5, SaturatedFat 10.4, Cholesterol 97.5, Sodium 612.6, Carbohydrate 4.2, Fiber 1, Sugar 1.5, Protein 30.6
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- Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
- For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
- Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
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